Baked Spaghetti Spaghetti Squash

Directions
Wash spaghetti squash and prepare a baking dish by putting a 1/2 inch of water in the bottom. Poke the squash on each side with a sharp knife, and place squash in baking dish. Bake on 350 degrees for 45-60 minutes. The squash is finished baking when you can easily penetrate the skin with a knife.

Take the squash out of the oven and allow it to cool until you are easily able to handle it without risk of burning your hands. Cut the squash down the middle, remove the seeds and discard. Scoop the meat of the squash into a medium sized bowl.

Add the 2 Cups of Spaghetti meat sauce to the spaghetti squash to incorporate the squash with the sauce. Put the squash and sauce mixture into a baking dish and cover with cheddar and Parmesan cheese. Cover the baking dish with tin foil and bake at 350 degrees for 25 minutes. Remove tin foil and bake for another 10 minutes.

Southwestern Stuffed Spaghetti Squash

Directions
Wash spaghetti squash and prepare a baking dish by putting a 1/2 inch of water in the bottom. Poke the squash on each side with a sharp knife, and place squash in baking dish. Bake on 350 degrees for 45-60 minutes. The squash is finished baking when you can easily penetrate the skin with a knife.

Take the squash out of the oven and allow it to cool until you are easily able to handle it without risk of burning your hands. Cut the squash down the middle, remove the seeds and discard. Scoop the meat of the squash into a medium sized bowl.

While the squash is cooking add the peppers, beans, corn, diced tomatoes, and seasoning in a skillet until vegetables are tender. Mix the contents of the skillet with the spaghetti squash until incorporated.

Add the mixture back into the shell of the squash and sprinkle with cheese. Place the squash back in the oven for 30 minutes. Remove from oven and garnish with lime juice and cilantro.

Pumpkin Mac n' Cheese

1 box penne pasta

3 Tlbs butter

3 Tlbs Flour

3 C. milk (I used coconut milk

1 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

1/2 tsp smoked paprika

1 Tlbs Dijon mustard

2 1/2 cups cheddar cheese

3/4 cup pie pumpkin puree

Wash the pie pumpkin and poke it on each side. Place the pumpkin in a baking dish with a little bit of water covering the bottom. Bake the pumpkin for about 45 minutes until you can easily stick a butter knife into the pumpkin. Take the pumpkin out of the oven, let it cool and remove the meat. Place the meat in a blender or food processor and blend until you have a puree consistency. For this recipe you only need 3/4 cup so save the rest in the fridge/freezer for a future recipe.

While the pumpkin is cooking prepare the penne noodle per the instructions. I recommend leaving them a tad al dente since they will cook some more in the oven later. Rinse with cold water and set aside for later.

In a large saucepan, melt the butter over medium high heat and whisk in the flour. Slowly add in the milk whisking constantly. Bring the mixture to a simmer, continue whisking at a simmer for about 5 minutes until the mixture thickens.

Remove from heat and add the seasoning, pumpkin and cheese. Stir well until the cheese is melted and all ingredients are incorporated. Add the pasta to the sauce and toss until the noodles are coated with sauce. Transfer to a baking dish and sprinkle the panko crumbs over the top.

Place the baking dish in the preheated oven for 15-20 minutes.The dish is done when the top is a golden brown. Remove from oven and let cool before eating. Enjoy!

Acorn Smothered with Cranberry Sauce

2 Acorn Squash

1 1/2 cup fresh cranberries

1/3 cup frozen apple juice concentrate

3 Tlbs brown sugar

1 tsp finely shredded orange peel

1/8 tsp ground cloves

2 granny smith apples sliced

2 Tlbs maple syrup

2 Tlbs toasted pecans

Wash the Acorn Squash and poke it on each side. Place the squash in a baking dish with a little bit of water covering the bottom. Bake the squash for about 45 minutes until you can easily stick a butter knife into the squash. Take the squash out of the oven, let it cool.

When the squash is almost done cooking combine the cranberries, apple juice, brown sugar, orange peel and cloves in a medium sauce pan. Bring the mixture to a boil, turn the head down and simmer for about 5 minutes. Stir in apples and simmer for another ten minutes or until apples are tender. Remove from the heat and add the maple syrup to the mixture.

Now for the finishing touches! Once the squash has cooled cut the squash in half and remove the seeds and strings. Cut each half into 4 slices. Arrange the slices on a serving dish and spoon the apple cranberry mixture over the top. Sprinkle with the pecans and you have a masterpiece!

Pumpkin Roll

Ingredients:

1 cup sugar

¾ cup flour

3 eggs

½ tsp cinnamon

1 tsp baking soda

2/3 cup pureed pumpkin

Cream Cheese Frosting Ingredients:

8 oz cream cheese

1 cup powdered sugar

1 tsp vanilla

2 Tbsp butter

Directions:
Mix well and pour into a 12″ x 18″ wax paper-lined jellyroll pan. Bake 15 minutes at 375 degrees. Dust a cotton kitchen towel with powdered sugar. Remove from oven and flop pan over onto the kitchen towel, and remove the wax paper. Roll the towel and the pumpkin roll together and let them cool. While cooling, mix together the cream cheese frosting.

Unroll pumpkin roll, and frost with cream cheese frosting. Again roll up pumpkin roll and the frosting (without the towel) and wrap in foil. Refrigerate until serving. Dust with powdered sugar before slicing. Slice in ½” slices.

Fried Egg with Butternut Squash Hash

2 cups butternut squash, grated

2 cups russet potatoes, grated

2 Tbls olive oil

salt and pepper to taste

Start by prepping the butternut squash and potatoes. I find it easiest to cut the top and bottom off the squash first, then carefully cut the skin off by slicing down the side of the squash. Once the peel has been removed cut the squash into quarters removing the seed and strings from the center. For grating, I personally like to use my food processor but if you don’t have one grab your grater and get to work. Once the potatoes and squash are grated, mix them well.

Heat a few tablespoons of oil in a large skillet. Add hash in an even layer. Cook for 5 minutes and flip, cooking another 5 minutes on the other side. Once the hash browns have browned nicely, turn down the heat to low to keep warm while you fry the eggs.

Serve hash with eggs on top. Sprinkle with salt and pepper. Enjoy!

Pumpkin Bars

Ingredients:

1 ½ to 2 cups pureed pumpkin

1 cup brown sugar

1 cup white sugar

½ cup melted butter

4 eggs

1 tsp vanilla

2 ½ tsp pumpkin pie spice

½ tsp salt

1 ½ cups flour

1 tsp baking soda

1 tsp baking powder

½ cup raisins – optional

½ cup chopped nuts – optional

Directions:
Combine melted butter with brown and white sugar. In a separate bowl beat 4 eggs and mix in vanilla, pumpkin pie spice, and salt. Combine the melted butter and sugar mixture with the egg mixture and add 1 ½ to 2 cups of pumpkin and mix thoroughly. Add the flour, baking soda, baking powder, optional raisins and nuts, and mix. Grease a 9” x 13” baking pan and pour in batter. Heat oven to 375 degrees and bake for 20 minutes. When cooled, you may finish with cream cheese frosting, or sprinkle powdered sugar.

Acorn Stuffed Delight

Ingredients

1 Acorn Squash

2 Cups of Apple

1/2 Cup of walnuts

1/2 Cup of dried cranberries

1 Tlbs Cinnamon

1/2 tsp of Nutmeg

3 Tlbs of Honey

Directions
Wash acorn squash and prepare a baking dish by putting a 1/2 inch of water in the bottom. Poke the squash on each side with a sharp knife, and place squash in baking dish. Bake on 350 degrees for 45-60 minutes. The squash is finished baking when you can easily penetrate the skin with a knife.

Take the squash out of the oven and allow it to cool until you are easily able to handle it without risk of burning your hands. Cut the squash down the middle, remove the seeds and discard.

While the squash is cooking add the apples, walnuts, cranberries, honey, cinnamon and nutmeg into a skillet. Cook until the apples are tender but not mushy.

Add the apple mixture into the shell of the squash. Place the squash back in the oven for 30 minutes.

Delicata Squash with Red Onion

Ingredients

2lbs Delicata Squash

1 med. Red Onion sliced

1 tsp Fresh Rosemary

2 Tlbs Olive Oil

1 Tlbs Maple Syrup

1 Tlbs Dijon Mustard

Directions

Preheat the oven to 425 degrees. Wash the Delicata Squash, cut it in half and scoop out the seeds. Cut each half of the squash into ½ inch thick wedges.

Place in a bowl with the onion slices. Toss the vegetables with 1 Tlbs olive oil and salt until evenly coated. Spread the mixture onto a baking sheet in one even layer. You do not want the vegetables stacked on top of each other.

The baking sheet goes into the oven for the vegetables to roast. This should take about 30 minutes or until the squash is tender and brown. During the cooking process toss the vegetables around a couple times to ensure everything cooks evenly.

While the veggies are roasting combine the remaining olive oil, rosemary, syrup and mustard in a bowl. Whisk the ingredients until the mixture is a smooth consistency. When the vegetables are finished cooking return them to a bowl and toss with the dressing.

Sweet and Spicy Kabocha

Ingredients

1 Kabocha Squash

3 Tlbs Brown Sugar

¼ tsp Cayenne

½ tsp Cumin

¼ tsp Cinnamon

¼ tsp Nutmeg

¼ tsp Salt

1 ½ tsp Soy Sauce

1 Tlbs Sesame Oil

Directions

Preheat the oven to 400 degrees. Cut the squash in half and de-seed. Slice the squash length wise and then into ¼ inch thick slices. In a large bowl combine 2 Tlbs brown sugar, cayenne, cumin, cinnamon, nutmeg and salt. Place the squash in the bowl and toss until evenly coated with the seasonings.

Add the soy sauce to the bowl and toss with the seasoned vegetables. Spread the slices on a baking sheet in an even layer so that they cook evenly. Drizzle half the oil over the vegetables.

Bake for 15 minutes and remove from the oven. Turn over the vegetables, drizzle the remaining oil and sprinkle with the additional Tlbs of brown sugar. Return the baking sheet to the oven and cook for another 15 minutes.

Red Kuri by Rachel Ray

Ingredients

1 Red Kuri

Water

2-3 Tlbs Olive Oil

Salt

1 Garlic Clove

Directions

Scrub the squash well to remove any dirt. Slice the squash in half and scoop out the seeds. Cut the halves into 1-inch slices, and then cut the slices into chunks that are roughly 2 inches in size.

Heat a skillet over medium-high heat. Add the oil, followed by the squash, and cook for a few minutes, stirring occasionally. Stir in the garlic, then add ¼ inch of water to the skillet and bring it to a boil.

Cover and reduce the heat to a simmer. Cook until the squash is fork tender, about 10 minutes. Taste and season with salt.